Beet Noodles With Parsley Pesto And Parmesan Recipe
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Beet Noodles With Parsley Pesto And Parmesan Recipe
Recipe By Martha Stewart
Using a combination of red and chioggia beets makes for a beautiful presentation. They're cut into thin noodles before roasting, which cuts the cooking time down to just 10 minutes.
Ingredients for Beet Noodles With Parsley Pesto And Parmesan Recipe
1.50 Medium beets, peeled and cut into thin noodles
1.50 tablespoon Extra virgin olive oil
As required Kosher Salt And Freshly Ground Pepper
1/2 cup Packed flat leaf parsley leaves
1 tablespoon Walnuts, toasted
1 tablespoon Grated parmesan, plus more for serving
Nutrition value
377
calories per serving
31 g Fat12 g Protein14 g Carbs4 g FiberOther
Current Totals
Fat
31g
Protein
12g
Carbs
14g
Fiber
4g
MacroNutrients
Carbs
14g
Protein
12g
Fiber
4g
Fats
Fat
31g
Vitamins & Minerals
Calcium
340mg
Iron
5mg
Vitamin A
2039mcg
Vitamin B1
< 1mg
Vitamin B2
< 1mg
Vitamin B3
< 1mg
Vitamin B6
< 1mg
Vitamin B9
159mcg
Vitamin B12
< 1mcg
Vitamin C
100mg
Vitamin E
3mg
Copper
< 1mcg
Magnesium
67mg
Manganese
1mg
Phosphorus
209mg
Selenium
14mcg
Zinc
2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment